Turkey & Tomatillo Chili w/ Chipotle and Cilantro

By KThomp0422

Clean Eating

Ingredients

• 3 chipotle peppers in adobo sauce
• 2 tsp olive oil
• 2 lb extra-lean ground turkey breast
• 1 c. sweet onion, diced
• 4 cloves garlic
• 1 1/2 lb. fresh tomatillos, husk discarded and skin removed
• 1 bay leaf
• 1 tsp cumin
• 1 c. cilantro leaves, roughly chopped
• 2 14 oz. cans of white kidney beans, rinsed
• 1 c. fresh or frozen corn kernels
• Sea salt and ground black pepper, to taste
• 1 c. lo fat cheddar cheese, gratd or 1 c. low fat sour cream, for garnish

Details

Servings 6

Preparation

Step 1

Heat non-stick skillet over med-high heat. Add turkey and onion and cook, stirring with a wooden spoon, until all meat is broken into small pieces and cooked through with no pink remaining, about 5 minutes. Drain and discard fat and transfer turkey mixture to slow cooker.


Blend garlic, chipotle peppers and 1/4 c water in a blender until finely chopped. Add tomatillos and 1/4c. of water and blend until smooth. Pour into slow cooker, add bay leaf and cumin and stir until thoroughly combined. Cover slow cooker with lid and cook on low heat for 4 hours.

fifteen minutes before serving, place cilantro and 1/2 c. cold water in blender and puree until finely chopped. Stir into chili mixture. Add beans and corn, cover slow cooker and continue to cook for another 15 minutes. Season with salt and pepper. Serve chili in bowls, garnished with 2 tbsp. of grated cheese or sour cream.